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Cakes for All Occasions

Updated on January 9, 2018

Bourbon Cake-Southern Style

In my opinion, Bourbon cake is the perfect Christmas and New Year cake. It's very rich and perfectly sweet. Excellent for cool weather, with mild undertones of bourbon and the savory scent of cinnamon you can't help but to feel cozy, warm and satisfied.

Ingredients; 1 1/2 cups butter-softened
2 cups sugar
1 cup brown sugar-packed
6 eggs
5 cups all purpose flour-divided
1 teaspoon baking powder
2 teaspoons ground nutmeg
1 cup bourbon
1 cup milk
1 pound red and green candied cherries
1-8 ounce package whole pitted dates-chopped
4 cups chopped pecans

line bottom of tube pan with waxed paper-cut to fit. spray pan well with Pam or cooking spray.
In large mixing bowl; cream butter and sugars using medium speed of mixer, until light and fluffy.
Add eggs; one at a time, beating after each egg.
Add 2 cups of the flour, baking powder the nutmeg to the creamed mixture, then add the bourbon, then 1 cup of the flour, then the milk, then the last cup of flour, beating after each addition.
Add the cherries, dates and pecans.
Fold in remaining cup of flour.
Pour and spoon mixture into pan.
Place circle cut-out waxed paper on top of cake batter in pan.
Bake at 275 degrees for 4 hours.
Carefully remove the waxed paper off top and bake an additional 30 minutes.
Cool completely, then remove from pan.
Peel away the waxed paper lining.
Place on your favorite cake stand or plate.

Dark Chocolate Indulgence Cake

1/2 cup powdered 100% cocoa
1/2 cup boiling water
2/3 cup shortening
2 cups sugar
1 teaspoon vanilla
3 eggs
2 1/2 cups self rising flour
1/2 teaspoon salt
1 1/3 cups buttermilk or sour milk


mix cocoa in boiling water, stir until smoothly blended, set aside
In large mixing bowl add; shortening, sugar and vanilla. Using electric mixer on medium speed, beat until light and fluffy.
Add eggs, beat for 1 additional minute.
In separate bowl add flour and salt. Stir dry ingredients to mix.
Using the electric mixer, alternate adding a little of the dry ingredients and a little of the buttermilk at a time to the creamed mixture. Next blend in the cocoa mixture.
grease and flour 3 - 8" round cake pans or 2 - 9" cake pans
Pour batter into pans
Bake at 350% for about 30 - 35 minutes or until done.
Allow to cool a little then remove from pans. Then allow to cool completely.


2 cups powdered sugar

1/4 cup cocoa

1 stick of butter, softened

1 - 2 tsp. water if needed

Chocolate chips

Optional: Chocolate and white chocolate square

In mixing bowl add the softened butter, powdered sugar and cocoa. Blend well, if too thick add 1 tsp. water at a time until desired consistency.

Frost and stack the layers, Frost the top and sides.

Sprinkle chocolate chips on top. Optional: Add shaved white and dark chocolate on top.

Rum Pound Cake

2 cups all-purpose flour
1 1/2 cups sugar
3.4-ounce box instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1/2 cup milk, at room temperature
4 large eggs, at room temperature
1/2 cup rum, plain or spiced
2 teaspoons vanilla extract
1/4 teaspoon butter-rum flavor, optional
1/4 cup flour, for dusting baking pan, optional

Preheat the oven to 325°F.

Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
Beat in the milk, then beat in the eggs one at a time. Scrape the bowl.
Stir in the rum, vanilla, and butter-rum flavor.
Spray a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level.
Bake the cake for 50 to 60 minutes. Cake is done when you insert a toothpick into center of cake and it comes out clean with no sticky residue.
Allow the cake to cool slightly in the pan while you make the syrup.
In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and re-warm for about 10 minutes, to soften the sticky syrup. (Remove the cake from the oven, and tip it onto the serving plate.
The cake is very moist, fragrant and potent.
Wrap securely (or place under a cake cover) and store at room temperature for several days. May be kept frozen for up to a month.

Chocolate Malted Cake

1 3/4 cups sugar
1 3/4 cups All-Purpose Flour
2 tablespoons cornstarch
3/4 cup cocoa
3/4 cup malted milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1/2 cup water
1/2 cup vegetable oil
2 teaspoons Vanilla extract
1 teaspoon chocolate extract, optional
1 cup hot water
1 3/4 cups heavy cream
1/2 cup malted milk powder
1 tablespoon sugar
1/4 cup semisweet chocolate, grated or finely chopped
2 teaspoons chocolate extract, optional
1/4 cup heavy cream
1 tablespoon corn syrup, light or dark
1/4 cup malted milk powder
1/2 cup semisweet or bittersweet chocolate, chopped into 1/4" pieces
crushed malted milk balls, for garnish
Preheat the oven to 350°F. Grease and flour (or line with parchment circles, then grease) two 9" round cake pans.
To make the cake: Stir together the dry ingredients, then add the eggs, 1/2 cup water, oil, and extracts. Beat on medium speed for 2 minutes.
Stir in the hot water, and pour the thin batter into the cake pans.
Bake the cakes for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean.
Cool the cakes for 10 minutes, then turn them out of the pans to cool completely on a rack.
To make the filling and glaze: Warm 1 cup of the cream and stir in the malted milk powder.
Add the remaining cream and chill completely.
Stir the sugar together, then sprinkle over the chilled cream.
Beat the filling on medium-high speed just until peaks begin to form. Fold in the grated chocolate and chocolate extract.
To make the glaze: Stir together the glaze ingredients (except the malted milk balls) over low heat until melted and smooth.
To assemble the cake: Trim the cake layers to flatten them if necessary. Place one layer on a serving platter.
Spread with half the filling. Top with the second layer, and spread with the remaining filling.
Drizzle the lukewarm glaze on top, then sprinkle with crushed malted milk balls.
Store the leftover cake, covered, in the fridge for up to 4 days.

Classic Pound Cake

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
4 cups sifted cake flour, plus more for pans
1 teaspoon salt
4 teaspoons baking powder
2 3/4 cups sugar
8 eggs, room temperature
1 cup milk, room temperature
2 teaspoons pure vanilla extract
Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
Sift the flour with the salt and baking powder two times and set aside.
With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

Lemon Pound Cake

1 1/2 cups plus 2 Tbs. cake flour
1/8 tsp. baking soda
1/8 tsp. salt
9 Tbs. unsalted butter
4 oz. cream cheese
1 3/4 cups sugar
3 eggs
1 tsp. vanilla extract
5 Tbs. fresh lemon juice
Finely grated zest of 1 lemon

all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a lemon bread pan; tap out excess flour.

Over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add 1 1/2 cups of the sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and 2 Tbs. of the lemon juice.

Reduce the speed to low and add the flour mixture in three additions, beating each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest.

Spoon the batter into the prepared pan. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 70 to 75 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

In a small saucepan over medium heat, whisk together the remaining 3 Tbs. lemon juice and the 1/4 cup sugar until the sugar is dissolved. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Serves 8 to 10.

Coffee Cake

This is a good recipe for coffee cake. Delicious and satisfying; Great any time.

12 tablespoons (1 1/2 sticks) butter

1/2 cup brown sugar, light or dark, firmly packed
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon strong flavor, such as butter-rum, vanilla-butternut, etc.; or 1 teaspoon vanilla
2 large eggs
2 cups All-Purpose Flour
1 cup sour cream or yogurt (low-fat is fine)

Streusel Topping

3/4 cup brown sugar, light or dark, firmly packed
3/4 cup chopped walnuts or pecans
3/4 teaspoon ground cinnamon
1 cup chips (chocolate, butterscotch, cinnamon, or cappuccino), optional
To make the cake: In a large mixing bowl, beat together the butter, sugars, baking powder, baking soda, salt, cinnamon, and flavor, mixing until smooth.
Add the eggs one at a time, beating well after each addition. Add the flour alternately with the sour cream or yogurt, stirring to combine.
Spoon the batter into a lightly greased 9 x 13-inch pan.
To make the topping: Combine the brown sugar, nuts, cinnamon, and chips (if you're using them), stirring to combine.
Sprinkle the topping over the batter in the pan.
Cover the pan with plastic wrap, and refrigerate it overnight.
Next morning, take the cake out of the refrigerator, and preheat the oven to 350°F. Bake the cake for 40 to 45 minutes, until it's golden brown on top. Remove it from the oven, and cool briefly before serving.

Blueberry Coffee Cake

This delicious coffee cake is perfect in Summer when blueberries are in season and fresh, but can be enjoyed anytime of year. Just replace the fresh blueberries with 2 cups of frozen that have been rinsed and drained.

5 tablespoons salted butter, softened, plus more for greasing the pan
2 cups all-purpose flour
2 heaping teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh blueberries

1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling
Softened butter

Preheat the oven to 350 degrees F. Grease a 9" x 13" baking pan with butter.
Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and mash together. Sprinkle over the top of the batter.
Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with the softened butter.

Raspberry White Chocolate Cake

1 teaspoon pure vanilla extract
White Chocolate Cream Cheese Icing
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
4 ounces (2/3 package) white chocolate (, chopped)
3/4 cup (1 1/2 sticks) butter (, softened)
1 1/2 cups granulated sugar
2 eggs
1/2 cup raspberry preserves
White chocolate curls
fresh raspberries

12"x18" sheet pan

Preheat oven to 350°F. Spray the 12" x 18" sheet cake pan with vegetable pan spray.

In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.

Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and let cool completely on cooling rack

Cut cooled cake into four equal pieces. On serving plate, stack cut cake pieces, spreading each piece with raspberry preserves between the layers. Decorate with white chocolate curls and berries. Refrigerate until ready to serve

Molten Lava Cake

6 1-ounce squares bittersweet chocolate
2 1-ounce squares semisweet chocolate
10 tablespoons 1 1/4 stick butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Preheat oven to 425 degrees F.
Grease 6 - six ounce custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Peppermint Christmas cake

1 pkg. 2-layer size white cake mix
1/2 tsp. peppermint extract, divided
1 pkg. 3.3 oz. JELL-O White Chocolate Flavor Instant Pudding
3/4 cup milk
1 tub 8 oz. COOL WHIP Whipped Topping, thawed
9 small candy canes, finely crushed about 1/2 cup
2 drops red food coloring

Heat oven to 350ºF.

Spray 2 (8-inch) round pans with cooking spray; line with parchment. Prepare cake batter as directed on package. Blend in 1/4 tsp. extract. Pour into prepared pans.

Bake 26 to 31 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks. Discard parchment. Cool cakes completely.

Beat pudding mix, milk and remaining extract in medium bowl with whisk 2 min. Stir in COOL WHIP.

Spoon 3/4 cup pudding mixture into small bowl; stir in crushed candy and food coloring.

Place 1 cake layer on plate; spread with crushed candy mixture. Top with second cake layer. Frost top and sides of cake with pudding mixture.

Caramel Cake

2 2/3 cups plus 1 Tbsp. flour, divided
2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups butter, softened, divided
4 1/4 cups sugar, divided
4 whole eggs
1 egg yolk
1 cup sour cream
1 Tbsp. vanilla, divided
1 12 ounce can evaporated milk
1/4 cup 2% milk


Heat oven to 350

Combine 2 2/3 cups flour, baking powder and salt. Beat 1 cup butter and 2 cups sugar in large bowl with mixer on high speed 5 min. or until light and fluffy. Add whole eggs, then egg yolk, 1 at a time, mixing on medium speed after each addition until well blended. Beat in flour mixture alternately with sour cream. Add 2 tsp. vanilla; mix well.

Pour into 2 greased and floured 9-inch round pans.

Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.

Heat 1/3 cup of the remaining sugar in Dutch oven or large deep skillet on medium heat 3 min. or until sugar is completely melted and light golden brown in color, stirring constantly. Remove from heat.

Combine remaining sugar and flour in large saucepan. Stir in milks. Bring to boil, stirring constantly. Slowly add 1/4 cup milk mixture to caramelized sugar in pan, stirring constantly. Repeat to add remaining milk mixture, stirring constantly. Cook and stir on low heat 2 min.

Increase heat to medium. Continue cooking sugar syrup without stirring 10 to 12 min. or until mixture reaches soft ball stage 235 on candy thermometer. Remove from heat. Add butter; stir just until melted. Let stand 1 hour or until temperature drops to 110. Do not stir caramel sauce during this standing time.

Pour cooled caramel sauce into mixer bowl. Add remaining vanilla. Beat with mixer fitted with wire whisk attachment 18 to 22 min. or until of desired spreading consistency.

Stack cake layers on plate, spread layers and frost with caramel mixture.

Basic Cake and Frosting

No special Occasion needed. Very easy cake with few ingredients to make from scratch. Perfect for everyday.

2 cups of sifted all purpose flour
1 teaspoon baking powder
1/8 tsp. salt
1 cup of sugar
3 eggs
1/4 cup of oil
3/4 cup of milk

In mixing bowl add eggs, oil, sugar and milk. Blend well. In seperate bowl add flour, baking powder, salt. Mix well. Turn mixer speed to low and Slowly add the dry mixture to the wet mixture a little at a time while blending.

Grease and flour 2 - 8" round pans or 1 - 13" x 9" pan. Bake at 350 for about 35 minutes or until done.

Basic Frosting

1 stick softened butter
2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon water
Mix all ingredients until well blended and smooth. Frost when cake is completely cool.


Submit a Comment
  • jennzie profile image


    2 years ago from Pennsylvania

    They sound so yummy. I would like to try all of them!

  • profile image


    2 years ago

    What a lot of cake! :) The blueberry coffee cake sounds like summer.


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